Shoulder Loin Chops are a relativel inexpensive cut - lots of meat on each chop, although there are also a lot of little bones to look out for - and they do well in the slow cooker. This is a simple treatment. I sauteed spinach and artichokes on the side, but we ended up dishing this up in bowls to capture all the wonderful broth, so I probably could have just done it all in the crockpot in the first place. Good, tummy-warming soupy meal here, just perfect for a night full of freezing rain.
2 shoulder loin lamb chops
2 onions, cut in chunks
4 garlic cloves, minced
2 cups homemade chicken or beef bone broth
Sea salt to taste
Cracked black pepper, to taste
Rosemary, to taste
Thyme, to taste
Red Pepper Flakes, to taste
Layer one of the onions in the bottom of the crock pot. Place the chops on top of the onion, then top with the remaining onion. Add seasonings, then pour broth over all and cook on low for 6-8 hours.
2 cups frozen artichoke hearts, thawed
1 bag fresh spinach
2 T. butter, lard, or coconut oil
Heat fat in large pan until melted and sizzling slightly. Add artichokes and sauteed until tender and lightly browned. Add bag of spinach, and cook, stirring constantly until spinach has wilted. Serve as a side dish or, as we did, in a bowl with the lamb and onions and broth.
To cap off the meal, we made up some whipped cream and finished off our leftover Almond Flour Pancakes with some apple butter made by a friend of ours. Yum!
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